Farmer’s Plate:  Spinach, Tomato, and Cauliflower Bisque; Pan Roasted Patti Pan Squash and Zucchini with Basil Garlic Butter and White Wine; A Watermelon and Goat Cheese Salad over Mixed Greens with a Balsamic and Toasted Almond Vinaigrette; Fried Green Tomatoes with a Creole Aioli

Feature:  Country Style Pork Tenderloin over Parmesan-Chive Mashed Potatoes with Sweet Tea and Cider Vinegar Braised Collard Greens. Topped with a Sawmill Gravy.